All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
Before You Cook
Prepare The Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Trim zucchini ends, halve lengthwise, and cut into ½” half-moons. (Time: :48)
Cook The Rice
"Bring a small pot with jasmine rice and 1½ cup water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and fluff with green onion bottoms and a pinch of salt and pepper. Set aside.
While rice cooks, cook vegetables"
Cook The Vegetables
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and red bell peppers to hot pan. Stir occasionally until lightly browned and tender, 4-5 minutes. Add zucchini and creole seasoning and cook 3-4 minutes.
Reserve pan; no need to wipe clean. (End of step.)
Cook The Shrimp
Season shrimp with ¼ tsp salt and a pinch of pepper. In the same pan heat 1 tsp. olive oil over medium-high heat. Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes. Flip, add garlic and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.
Stir in sofrito sauce and 1 TB of water. Heat through.
Finish The Dish
Plate dish as pictured on front of card, topping dish with green onion tops. Bon appétit!
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